Searing Brats: The Perfect Pan Method

How to Pan-Sear Brats

Pan-searing brats is a great way to cook juicy and flavourful bratwurst without a grill. This method is perfect for those who don't have access to a grill or are looking for a quick and easy way to cook bratwurst on the stovetop. By pan-frying brats, you can achieve a nice sear on the outside while keeping the inside tender and juicy. Here's a simple guide on how to pan-sear brats:

Ingredients and Tools:

- Bratwurst sausages

- Butter or oil (butter is recommended for the best flavour)

- Onion (sliced)

- Beer or alternative liquid (such as chicken broth, apple juice, or water)

- Cast iron skillet or other heavy-bottomed pan

- Meat thermometer (optional)

Step-by-Step Guide:

1. Preheat your pan: Heat your cast iron skillet or heavy-bottomed pan over medium-high heat. Add a couple of tablespoons of butter or oil and let it melt and turn light brown.

2. Sear the brats: Place the bratwurst sausages in the pan and sear for about 3 minutes on each side, until they have a deep golden brown colour.

3. Add onions and beer: Toss in the sliced onion and pour in your choice of liquid (beer, chicken broth, apple juice, etc.). Turn the heat up to high and bring the liquid to a boil.

4. Cook until done: Once the liquid is boiling, reduce the heat to medium-low and continue cooking. Flip the sausages occasionally and stir the onions until the internal temperature of the sausages reaches 160°F (71°C). Cooking time should be around 10 minutes.

5. Rest and serve: Remove the bratwurst from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures the sausages stay juicy. Serve the brats with your favourite sides, such as mustard, sauerkraut, and a bun.

Tips for Perfect Pan-Seared Brats:

- Cover the pan: Covering the pan after searing helps retain moisture and speeds up the cooking process by creating steam.

- Use real butter: Butter adds more flavour to the bratwurst than other oils.

- Don't poke holes: Avoid poking holes in the bratwurst casing as this will cause the juices to leak out, resulting in drier sausages.

- Control the heat: Cooking brats over medium-low heat ensures even cooking and prevents the outside from cooking faster than the inside.

- Poach the brats first: For even juicier brats, try poaching them in a flavoured liquid (beer, apple cider, etc.) before pan-frying. This adds extra flavour and helps ensure the sausages are cooked through.

Use butter for frying

How to Pan-Sear Brats with Butter

Using butter for frying bratwurst is a great way to add flavour to your sausages. Here is a step-by-step guide to help you achieve the best results.

Step 1: Melt the Butter

Start by preheating a cast iron pan over medium-high heat. Add a couple of tablespoons of butter and let it melt, stirring occasionally, until it starts to turn light brown. If you are using an IR thermometer, the temperature should be about 325-350°F. Butter adds a rich, creamy flavour to the bratwurst that other oils cannot match.

Step 2: Pan-Sear the Brats

Once the butter is melted and browned, it's time to add the bratwurst to the pan. Sear the sausages for about 3 minutes on each side, or until they have a deep golden brown colour. Be careful not to overheat the pan, as this can cause the bratwurst to burst.

Step 3: Cover and Continue Cooking

After searing both sides, turn the heat down to medium-low and cover the pan with a lid. Continue cooking for about 5 minutes, then flip the bratwurst one more time, cover, and cook for an additional 2-3 minutes. This step ensures that the bratwurst cooks evenly and stays moist.

Step 4: Check the Internal Temperature

To ensure that your bratwurst is fully cooked, use a meat thermometer to check the internal temperature. The sausages should reach an internal temperature of 160°F.

Step 5: Rest and Serve

Once the bratwurst is cooked to the desired temperature, you can let them rest for a few minutes before serving. This allows the meat to reabsorb some of the juices, making the bratwurst even juicier. Serve the bratwurst hot, on a bun, or with your favourite side dish.

Tips for Success:

• If you want to add extra flavour to your bratwurst, try using a combination of butter and olive oil or vegetable oil for frying.
• For a more sophisticated dish, add sliced onions and a cup of your favourite dark, malty beer to the pan after searing the bratwurst. Bring the mixture to a boil and cook until the liquid reduces, creating a delicious dipping sauce for your sausages.
• Cast iron pans are recommended for even cooking and browning, but if you don't have one, a non-stick pan can also be used. Adjust the heat as needed to prevent overheating and burning.

Enjoy your delicious, buttery pan-seared bratwurst!

Sear the brats for 3 minutes on each side

To pan-sear brats, you'll want to sear them for about 3 minutes on each side. This step is important as it adds a nice colour and mouth-watering flavour to the brats.

To begin, melt some butter in a cast iron pan over medium-high heat. You can also use olive oil, vegetable or corn oil, but butter will give you the best flavour. Let the butter melt and start to turn light brown. If you have an IR thermometer, the temperature should be about 325-350°F.

Next, add the brats to the pan and sear for about 3 minutes on each side, until they achieve a deep golden brown colour. Be sure not to overheat your cast iron pan, or the brats may burst.

Once you've finished searing the brats, it's time to flip them one more time, turn the heat down to medium-low, and cover the pan with a lid. Covering the pan after searing is crucial, as it helps to retain moisture and promotes faster cooking. Continue cooking for 5 minutes, then flip the brats one more time, cover, and cook for an additional 2-3 minutes until the internal temperature reaches 160°F.

And that's it! You now have perfectly seared brats that are juicy and full of flavour.

Cover and cook until done

Once you've seared your brats, it's time to cover and cook them until they're done. Turn the heat down to medium-low and cover the pan with a lid. This will ensure that the brats retain moisture and cook faster, as the steam hits the lid and bounces back to cook the brats through.

Cook for 5 minutes, then flip the brats, cover, and cook for another 2-3 minutes until the internal temperature reaches 160°F. You can let the brats rest for 5 minutes before serving to allow the meat to reabsorb some of the juices, but this is not necessary.

Add onions and beer for extra flavour

To add extra flavour to your pan-seared brats, onions and beer are a great combination.

Begin by thinly slicing a small onion and tossing it into a large skillet with a tablespoon of butter. Cook on medium-low heat until the onions are tender. Then, add your bratwurst and cook over medium heat until browned, turning several times. This should take about 8-10 minutes.

Now, for the extra flavour. Add in a cup of your favourite dark, malty beer—a lager or pilsner works well. You can also use apple juice, cider, chicken or beef stock, or even water. If you don't want to use alcohol, you can always substitute the beer for beef or chicken broth. Turn up the heat and bring the liquid to a boil. Then, reduce the heat and continue cooking, flipping the sausages and stirring the onions until the sausages are cooked through.

If you like, you can also add a tablespoon of brown sugar to sweeten the onions, as well as a sprig of thyme for extra fragrance.

Serve with mustard and sauerkraut

There are many ways to serve pan-seared brats with mustard and sauerkraut. Here are some options:

In a bun

You can serve the brats in toasted buns with grainy mustard and a cold German beer. You could also add some German potato salad on the side.

On a plate

Place the sauerkraut on the plate as a bed for the bratwurst. You can add a side of mashed potatoes or potato salad.

With bacon

Try bratwurst with a topping of mustard and sauerkraut, bacon, onion, garlic, caraway seeds, lager, a bay leaf, and Swiss cheese. This more substantial dish can be served with potatoes and braised cabbage.

With apples

Bratwurst can be served with sauerkraut, apples, onions, and broth. You can also add caraway seeds, paprika, and pepper.

With beer

Simmer the bratwurst in a pan of beer, sauerkraut, and mustard, then finish on a hot grill to get the exterior crispy and charred.

Frequently asked questions